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Warm Potato Salad With Spinach and Chickpeas [Vegan]

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Everyone knows the classic potato salad – mix up some boiled potatoes with mayonnaise and mustard, and voilà! But, what’s a girl to do if she wants to add more veggies and cut out the fattening mayo? Enter this warm potato salad: it’s cooked in a skillet with the addition of onions, peppers, mushrooms, and chickpeas. Adding fresh rosemary along with a few other spices brings out the flavors very nicely. Chickpeas make this salad more filling, so you can serve it as a meal, not just a side. Feeling adventurous? Throw this salad on a bed of greens, or wrap it in a whole-grain tortilla with some salsa for a tasty and compact lunch!

Warm Potato Salad With Spinach and Chickpeas [Vegan]

This Recipe is :

Dairy FreeHigh FiberVegan

Ingredients

  • 1 medium red potato, cubed into 1/2-inch pieces (can be left unpeeled)
  • 1/4 cup cooked chickpeas or other beans
  • 1/4 cup bell pepper, chopped
  • 1 Tbsp red onion, chopped
  • 2 crimini mushrooms, chopped (optional)
  •  handful fresh spinach
  • olive oil cooking spray

Spices

  •  1/2 tsp fresh rosemary, chopped
  • 1 Tbsp fresh basil leaves, chopped
  • 1/4 tsp ground cumin
  • 1/4 tsp paprika
  • pinch cayenne (optional)
  • salt, pepper to taste

Preparation

  1. Heat up a heavy-bottomed nonstick pan over medium heat. Spray with cooking spray. Once the pan is hot, add cubed potatoes, spray them with some more cooking spray, stir with a spatula to distribute them evenly over the pan, and cover with a lid.
  2. Cook for 8-10 min, stirring every 2-3 min to prevent the pieces from sticking to the pan. Meanwhile, chop onions, bell pepper and mushrooms.
  3. The potatoes are going to be almost done when they form a nice brown crust, and slide easily across the pan. If you pierce a piece with a fork, it should go in easily. Once the potatoes reach this point, add chickpeas, cover with a lid, and cook 2 min more.
  4. Remove the lid, add onions, bell peppers, mushrooms, salt and all of the spices except basil leaves. Continue to cook another 2 min, stirring often.
  5. Stir in a handful of spinach leaves. As soon as they begin to wilt, take the pan off the heat.
  6. Serve immediately, sprinkled with chopped fresh basil leaves. Enjoy!

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AUTHOR & RECIPE DETAILS


photo

Firstly, how dare you? But if I must, as a yogini, I find myself often pondering life and the cycle it follows for all of us. We're all interconnected. For example, when I see a squirrel happily scampering up a tree, a chain reaction begins in me that causes me to lose my ever loving mind. But then, you throw me a ball, and I'm like OMG! You see? Connections. Bottom line, I hold degrees in cuddling and belly rubs from UC BARKley and HOWLvard respectively, which makes me an expert in being the happiest being ever. I run a tight ship here and only offer kisses and snuggles to those that help my fellow furry-bottomed soldiers out on the field. Namaste.


 

 



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